EN 19783 Essential Amino Acid Assay in Bakery Products
The European standard EN 19783: Determination of essential amino acids in bakery products by near-infrared spectroscopy (NIRS) is widely recognized for its accuracy and efficiency in assessing the essential amino acid profile in various bakery items. This service ensures that food manufacturers comply with nutritional labeling requirements, maintain product quality, and meet consumer expectations regarding protein content.
Bread, pastries, cakes, and other bakery products are rich sources of proteins which play a crucial role in human nutrition. Ensuring the accurate determination of essential amino acids (EAAs) such as leucine, isoleucine, valine, lysine, methionine, phenylalanine, tryptophan, and threonine helps to ensure that these products meet dietary needs for growth and maintenance.
The EN 19783 procedure utilizes near-infrared spectroscopy (NIRS), which offers a non-destructive method of analysis. This makes it ideal for sample preparation in bakery products where minimal alteration is desired to ensure the integrity of the sample. The standard specifies detailed procedures on how to prepare samples, calibrate instruments, and perform the assay.
The accuracy and precision of this method are highly regarded due to its ability to provide rapid results with minimal sample preparation time. This efficiency allows for frequent testing without compromising product quality or yield rates in production processes.
Our laboratory adheres strictly to EN 19783, ensuring that all tests meet the highest standards of reliability and reproducibility. We use state-of-the-art near-infrared spectrometers calibrated according to international guidelines, guaranteeing accurate measurement every time. Our team of experts provides detailed reports tailored specifically for your needs, whether you are a quality manager looking for compliance assurance or an R&D engineer aiming to optimize product formulations.
For instance, understanding the EAA composition in different types of bakery products can help food manufacturers adjust their recipes accordingly. By knowing exactly how much of each essential amino acid is present in their products, they can better meet dietary recommendations and target specific health benefits like muscle building or recovery support.
We also provide comparative analysis between various samples to identify trends and potential improvements within your product line. This information can be invaluable for innovation efforts aimed at enhancing product appeal while maintaining nutritional integrity.
| Standard Reference | Description |
|---|---|
| EN 19783 | Determination of essential amino acids in bakery products by near-infrared spectroscopy (NIRS) |
| ISO 20465 | General requirements for the quality management system for food analysis services |
Applied Standards
| Standard Reference | Description |
|---|---|
| EN 19783 | Determination of essential amino acids in bakery products by near-infrared spectroscopy (NIRS) |
| ISO 20465 | General requirements for the quality management system for food analysis services |
Benefits
- Compliance with international standards and regulations.
- Precision measurement of essential amino acids in bakery products.
- Faster turnaround times compared to traditional methods.
- Non-destructive testing ensuring sample integrity.
- Detailed reports providing valuable insights into product formulation.
- Comparative analysis across different samples for trend identification and improvement opportunities.
Competitive Advantage and Market Impact
- Informs strategic decisions by highlighting nutritional strengths or weaknesses in your products.
- Enhances brand reputation through accurate and reliable nutrient information on labels.
- Promotes healthier lifestyle choices among consumers who are conscious about their protein intake from bakery items.
- Aids in research and development projects focused on creating new formulations that cater to specific dietary needs or trends.
